Arrange chicken and onion wedges in a clay pot or Dutch-oven. Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes. Taste for salt and seasonings.

Preheat broiler. Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency.

Prepare the rice to your liking. Fluffy with a bit of garlic is traditional.

Transfer chicken to a serving platter, and top with reduced sauce, and onion wedges. Serve with rice and your choice of garnish.